I seem to be on a baking kick lately, and these Apple Spice Muffins are my new favorite. They are seriously so good, I’ve made them four times in the last month. Just barely sweet, really moist, and very season-appropriate with their flavors of apple, allspice and cinnamon. They store well, too, and I’ve been making a batch and enjoying them for breakfast for the next day or two.
A tart apple is really important, so make sure you have a Granny Smith, Honeycrisp, Pink Lady, or other tart apple. I made them with Fuji apples and they just weren’t the same, the apple flavor just got lost. Still tasty, just not fantastic.
I also love and recommend using coconut oil in this recipe. Not only is it a really great, healthy fat, but the subtle coconut flavor goes nicely with the apple and spices. I made these muffins once with butter and, again, not as good. You won’t be able to distinguish a coconut flavor, but it just adds a certain special something to the overall taste.
I make them gluten-free with a flour mix of 1 3/4 cups oat flour and 1/2 cup all-purpose GF flour mix. But they absolutely do not have to be gluten-free – they are based on a recipe for regular muffins and they’ll work great with whole wheat pastry flour, whole grain spelt flour, or probably just about any flour you like to use. Muffins in general are versatile and forgiving, making them a great low-stress baking experience.
Here’s the deal with the cinnamon and butter topping: I like how it gives the muffins a little extra richness and flavor, […]